Cinnamon Apple Pull-Apart Bread

Step 1

Preheat oven to 350°. Spray a 9- x 5-inch loaf pan with baking spray; set aside.

Step 2

Whisk together the brown sugar, granulated sugar, cinnamon, and salt in a medium bowl.

Step 3

Cut each biscuit in half horizontally; press each piece out slightly into a thinner, ovular round. Whisk the vanilla into the melted butter. Brush both sides of each dough piece with the butter mixture, then dredge each side with the brown sugar mixture, shaking excess back into the bowl.

Step 4

Chop the apples into very small pieces. In a large bowl, combine the apple pieces, honey, any remaining brown sugar mixture, and any remaining butter mixture; stir well to combine.

Step 5

Spoon about 1 tablespoon of apple mixture onto 1 dough round; place another dough round on top of the apple mixture pressing gently. Spoon another tablespoon of apple mixture onto this biscuit. Repeat layering of apple mixture and biscuits until you’ve created a stack of 4 biscuits, ending with spooning apple mixture on top. Repeat to create 5 more (4-layer stacks). Turning each stack on it’s side transfer the stacks to the prepared loaf pan, arranging the stacks so that the sides of each touch one another and fill the pan. Make sure to arrange the stacks so that filling-topped biscuit layers are not directly lining the ends of the pan.

Step 6

Loosely cover the pan with aluminum foil and bake at 350° for 40 minutes; remove the foil and continue baking until golden brown and cooked through, another 10 minutes. Allow the bread to cool slightly before removing from pan. Drizzle with cream cheese glaze, if desired.

Step 7

To make the glaze, combine the cream cheese and powdered sugar in a medium bowl; beat with an electric mixer until smooth. Beat in the milk, vanilla extract, and salt until combined and smooth. Spoon the glaze over the bread before serving.